Nasi Goreng Ayam is a popular dish in Malaysia, Indonesia and Singapore. It literally means rice (nasi), fried (goreng) with chicken (ayam). i.e. Chicken Fried Rice. Usually served with a fried egg, chili paste (see recipe here), slices of cucumber and some tomatoes. Nasi Goreng Ayam is a must if you crave spicy food from South Asia.
- Cooked rice – 3 cups (long grain or basmati)
- Chicken breast – 300g (diced into 1cm cubes)
- Carrots – 2 diced
- Green bell pepper – 1 diced
- Corn kernels – 50g
- Onion – 1 large diced
- Garlic paste – 1 table spoon
- Ginger paste – 2 table spoons
- Soy sauce – 4 table spoons
- Spring onions – 3 shoots sliced
- Vegetable oil for frying
- Fried eggs – sunny side up (while serving)
- Thinly sliced tomatoes and cucumber (garnish)
- Chinese chili paste (while serving – recipe found here)
- Season the chicken with 1 table spoon of soy sauce, salt and pepper. Marinade for 30 minutes.
- Mix remaining 3 tables spoons of soy sauce with one tea spoon of sugar and keep it aside.
- Fry garlic and ginger paste in vegetable oil (3-4 table spoons) until slightly golden brown.
- Add chicken to the pan and stir fry until golden brown.
- Add carrots and continue stir frying for 1 more minute.
- Add onions, bell pepper and corn. Stir fry until the vegetables are tender.
- Add 3 table spoons of chili paste, stir and let it heat up.
- Add the soy sauce – sugar mixture.
- Add rice and stir fry on high heat until you hear the rice crackling/steaming. Add salt according to taste.
- Add the spring onions and mix well.
- Serve the nasi goreng with the sliced tomatoes and cucumber topped with the fried egg.
- Serve with a dash of chili paste on the side for extra kick.